Another interview and Paper Chef #40: WARM SALAD WITH ROASTED POTATOES AND MUSHROOMS, RUNNER BEANS, PROSCIUTTO AND THYME
Before starting on my Paper Chef entry, here’s another link to an interview with me, this time in Italian in DDN Cucine International, a very nice food and design magazine that provides an online edition as well as the paper one so that you can take a look at it. You find my feature on pages 34-43!
Over to my Paper Chef entry, this month the Judge is Bron, a very dear friend of mine not to say talented food blogger who is living in the antipodes of where I live so maybe there is a meaning with us becoming friends. Her being the Judge means that she was the one to select the ingredients but she seems to have been a little lazy that day so she let her lovely daughters do the random picking of three ingredients and then she went for a theme: Mother’s Day. The three ingredients are thyme, prosciutto and floury/starchy potatoes and knowing my mother, I knew that it would be easy to make her a meal and then eat it up celebrating myself as a mother as well thus killing birds with one stone (what a horrible expression that is btw even though I’d happily do that with the birds nesting on our roof just above our entrance. As usual.)! I kept it simple and made a warm potato salad with broad beans, mushrooms and Parma ham. And thyme of course. I managed to get small new potatoes, hoping that they were of the floury kind and if there was one thing my mother loved, it was that; she always had a small potato plot wherever she lived and I can see her in front of me know, triumphantly showing me the year’s first potatoes in her big warm hands. So this is for you Kia!
WARM SALAD WITH ROASTED POTATOES AND MUSHROOMS, RUNNER BEANS, PROSCIUTTO AND THYME
small new potatoes
thyme, preferably fresh
salt, I used a coarser type (pink Hawaiian lava salt to be precise)
extra-virgin olive oil
– Clean the potatoes but leave the skin on and boil them for 5 minutes in order to shorten the time on the oven. Prepare the mushrooms.
– Cover potatoes and mushroom with olive oil and sprinkle them with salt and half of the thyme. Bake in a pre-heated oven (200°C/390°F) until the potatoes are soft and slightly browned. If the mushrooms get too brown, remove them.
– Steam the runner beans until soft and then cut them into pieces.
– Fry the prosciutto in a non-stick pan until it is crispy. Tear or break into smaller pieces.
– Divide the potatoes in two or quarter them if the are too big, do the same with the mushrooms and put them in a bowl. Add the beans, the prosciutto and the rest of the thyme and mix carefully. No dressing needed as the potatoes and mushrooms are nicely olive oily! Serve warm or tepid but it’s good cold too.